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Cooking
Amazing Currant Tart with Almond Filling
· 8 servings
Mix the dough
I use a stand mixer with a dough hook for stiff pastry — it saves time and spares my hands. The only fiddly bit is shaping the dough into the tin. Let the dough rest in the fridge for two hours.
Roll out the dough and line the tin
Grease a tart tin with spray oil. Roll the dough into a circle and place it in the tin, pressing it up around the edges. Sprinkle the surface of the dough with almond flour.
Filling
Whisk together the eggs, butter, cream and almond flour until smooth. Pour the mixture into the prepared tin. Strip the currants from their stems and scatter the berries over the filling.
Bake
Bake in an oven preheated to 180°C for 45 to 50 minutes. The top should turn golden and the filling should be fully set inside. To check, press the center gently with your fingers — it should feel firm.